The formation of N-Nitrosamine in Commercial Cured Products 2. The effect of cooking methods on N-Nitrosamine formation in commercial Ham and Sausages (시판 식육제품 중 N-Nitrosamine의 생성 제2보. 조리방법이 햄 및 소시지의 N-Nitrosamine 생성에 미치는 영향)
-
- Journal of Food Hygiene and Safety
- /
- v.13 no.4
- /
- pp.406-411
- /
- 1998